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Chicken Enchilada Casserole in baking dish with serving spoon.
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Low Carb Enchilada Casserole

This is such an easy dinner, you'll love all the flavor in this easy casserole dish. It's a meal your whole family will enjoy!
Course Lunch or Dinner
Cuisine Mexican, TexMex
Diet Diabetic
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 390kcal
Author Deb Clark

Equipment

  • 9x11 casserole dish

Ingredients

  • 4 cups cooked chicken
  • ½ cup bell pepper diced
  • ¼ cup sliced black olives
  • 1 cup low carb enchilada sauce
  • 1 cup shredded cheddar cheese
  • Optional toppings: dollop of sour cream, avocado slices, thinly sliced green onions, cilantro, Pico de Gallo - any of your favorite toppings!

Instructions

  • Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray.
  • Dice the chicken into bite sized pieces. Evenly spread on bottom of casserole dish.
  • Dice the bell pepper and slice the olives. Lay on top of the chicken.
  • Pour over enchilada sauce, finish by topping the chicken mixture with shredded cheese.
  • Cover with aluminum foil, bake for 30 minutes until hot and bubbly.

Nutrition

Calories: 390kcal | Carbohydrates: 7g | Protein: 43g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 933mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1357IU | Vitamin C: 25mg | Calcium: 226mg | Iron: 2mg